Tag Archives: Dessert

Single Serving Simple Apple Crisp

3 Nov

Have you ever been craving that taste of apple crisp, but haven’t wanted to make an entire pie? Well now you can have a single serving, and guilt free!!

No longer feel bad about eating this simple, 15 minute version of an apple crisp. Served in an apple bowl instead of that buttery pie crust, this is definitely a healthy treat!

And it is so quick and simple, anyone can make it! Will you be?!

Apple Crisp along with anything pumpkin or chocolate is probably one of my favorite holiday desserts. What is yours?!


Single Serving Apple Crisp

-1 large apple

-1/4 cup Rolled Oats

-2 tsp Coconut Oil

-1 tsp Cinnamon

-1 tbsp Honey

-Dash of Sea Salt

Directions: Hallow out apple on inside, leaving enough of the apple for a “thick bowl”. Be careful not to break or pierce sides or bottom of apple. With the removed apple from inside, chopped into pieces, mix with half of the honey and cinnamon, and place back into the apple “bowl”. In a little bowl, mix together the oats, the rest of the honey and cinnamon, and salt.  Place this topping mixture on top of the apple to fill to the top. Place in preheated oven of 350 degrees (or even in a small toaster oven), for about 7 minutes. Switch over to the broil setting and continue to cook for about 2 minutes, or until the top is browned. Remove from oven and enjoy! Can top with unsweetened coconut if desired.


Apple Benefits
1)Reduces tooth decay by lowering levels of bacteria
2)Keeps Alzheimer’s away and fights aging effects on brain
3) Curbs Cancer because of flavonol richness
4)Decreases risk of diabetes (due to soluble fiber amount)
5)Reduces Cholesterol
6) High in fiber keeps digestive tract optimal
7)Neutralize Irritable Bowel Syndrome (high fiber content)
8) Detoxes Liver
9) Boosts immune system

Raw Honey Benefits
1) Alkaline-forming food that contains natural vitamins, enzymes, and powerful antioxidants
2)Anti-viral, anti-bacterial, and anti-fungal properties
3)Promotes body and digestive health
4)Strengthens immune system
5)Eliminates allergies
6)Excellent remedy for skin wounds and infections
7)Stabilizes blood pressure
8)Relieves pain
9)Calm nerves


Rolled Oats Benefits
1) High in fiber, low in fat
2) Makes you feel satisfied
3) Stabilizes blood sugar
4) Removes bad cholesterol
5) Great gluten-free options
6) Contains unique antioxidants
7) Enhances immune response to disease

Coconut Benefits
1)Fights viruses and bacteria growth in body
2)Fights yeast, fungus, and candida
3) Positively affects hormones for thyroid and blood-sugar control which leads to increase metabolism, energy and endurance
4)Aids in digestion
5)Absorbs fat soluble vitamins
6)Lowers cholesterol
7)Special fat called medium chain triglycerides (Research shows 2T a day allowed women not only to gain less weight but lower abdominal fat)

Quest Bar Pumkin Cinnamon Roll Dessert Ravioli

27 Oct


I was never a huge fan of store bought protein bars, as most have way too many ingredients I can’t even pronounce, and are full of sugar. Not to mention, barely have any protein compared to what you could get by eating real food! But then Quest Nutrition came along..and provided me amazingly clean, healthy, high in protein bars. And the flavors..they taste exactly what they claim to taste like unlike other bars! Cinnamon Roll, Cookie Dough, Coconut Cashew, Chocolate Brownie, Peanut Butter and Jelly, Banana Nut Muffin, Strawberry Cheesecake..just to list a few :) (PS, havent tried quest bars?? You can order a sample box and use my promo code for a discount! “FFF1”)

Well I decided to make another recipe using these delicious bars for fun! I love taking something and recreating it..especially when its a yummy tasty something like a quest bar!

And of course.. Pumpkin came to my mind.

These are high in protein without even trying with the “ravioli” part being made of a high protein Quest bar! These are the perfect snack when I get those midday sweet cravings..or night time cravings too :) Check out the recipe below!

Pumpkin Cinnamon Roll Dessert Ravioli
Makes 2 raviolis
-1 Cinnamon Roll Quest Bar
-1/2 cup Pumpkin Puree
-3 tablespoons Vanilla Casein
-1/2 teaspoon Vanilla Extract
-1 tablespoon Honey
-1/2 teaspoon pumpkin pie spice
-Dash of Sea Salt
Directions: Combine all ingredients in small bowl except for Quest Bar. Roll bar out as thin as you can (warming up for 5 seconds in microwave may help). Cut the bar into quarters. Spoon mixture onto one of the bar pieces, place another quarter of the bar on top. Pinch sides of bar together to form a “ravioli” shape. Repeat with other two pieces of bar. Recipe makes two ravioli’s. Enjoy at room temperature or freeze for about 20 minutes for a frozen treat.


Pumpkin Benefits:
1) High in Vitamin aid which aids in eyesight
2) High in fiber to keep you satisfied
3) Rich in Beta Carotene with plays a role in cancer prevention and benefit your skin
4) More potassium than a banana (great post workout food!)
5) Rich in Vitamin C to keep you fit and healthy

Raw Honey Benefits
1) Alkaline-forming food that contains natural vitamins, enzymes, and powerful antioxidants
2)Anti-viral, anti-bacterial, and anti-fingal properties
3)Promotes body and digestive health
4)Strengthens immune system
5)Eliminates allergies
6)Excellent remedy for skin wounds and infections
7)Stabilizes blood pressure
8)Relieves pain
9)Calm nerves

Sweetpotato Brownies with Sweetpotato Cream Swirl

12 Oct

Yet another California sweetpotato recipe! Don’t be too sad, but this will be the last for at least a little :) After getting a whole box shipped to me for free though, you can’t blame me for all of these recipes lately! These unique California sweetpotatoes are so delicious. Whether eating them just simply baked, or making them the focus of a meal/dessert, these sweetpotatoes create a yummy taste!


In case you’ve missed my last THREE posts using California sweetpotatoes ( sweetpotato pizza crust, sweetpotato gingerbread cookie dip, and sweetpotato pumpkin nut muffins), here is a brief synopsis of why these California sweetpotatoes are worth your while!

What I used here in this recipe is not just your typical sweet potato. No, these are California sweetpotatoes! What’s unique about California sweetpotatoes is that they are grown in soft sand and are hand sorted during harvest to minimize scarring and scratching. The result is a visually, higher quality sweetpotato. California sweetpotatoes are a “nutrition bang for the calorie buck” with 4 grams of fiber, 2 grams of protein, a good source of vitamin C and more than a day’s worth of vitamin A, all for 105 calories per serving. Plus, they are available year-round.



I love chocolate. Chocolate is one thing I will never pass up. After coming home yesterday from college for the weekend, I wanted to make a yummy dessert for our family dinner. When my chocolate love took over and I knew I wanted to make healthy brownies, I was happy to remember that I brought some California sweetpotatoes home with me. Why? Because I knew the sweet, creamy texture of these sweetpotatoes would lend the taste I was looking for, while keeping the fat and sugar low :)


But then I wanted to make it look a little festive as well. So I thought, cream cheese swirls are always fun! However, cream cheese is not very healthy. So what did I do? Well, I guess you’ll have to look at the recipe for that one! I hope you enjoy this recipe as much as my whole family did!


Sweetpotato Brownies with Sweetpotato Cream Swirl
Makes 16 brownies
For Brownies:
-1 large California Sweetpotato, baked
-1/2 cup Whole Wheat Flour (or Oat Flour)
-1/4 cup Coconut Flour
-1/4 cup Unsweetened Cocoa Powder
-1/2 cup Greek Yogurt
-1/2 cup Brewed Coffee (enhances chocolate flavor)
-2 Egg Whites
-1 Egg
-1/3 cup Natural Honey (increase to 1/2 cup if having a sweet tooth)
-1/2 cup Baking Stevia or other Sugar of choice
-2 teaspoons Baking Powder
-1 teaspoon Vanilla Extract
-1 teaspoon Cinnamon
-1/2 teaspoon Pumpkin Pie Spice
-1/8 teaspoon Sea Salt

Cream Swirl
-1/4 cup Cottage Cheese
-1 tablespoon Sweetpotato, mashed
-1 tablespoon Honey

Directions: Preheat oven to 350 degrees F. Place sweetpotato and egg/eggwhites in blender, and blend until the sweetpotato looks like puree. In large bowl, place all of the dry ingredients, and mix until combined. Add blended sweetpotato and other wet ingredients to bowl, and mix until smooth (but do not overmix). With nonstick spray, spray an 8×8 glass pan, and pour batter into glass. Place the cottage cheese, pumpkin, and honey in blender an blend until cottage cheese is smooth. Pour cream mixture in three equidistant lines across the brownie batter in the glass. With knife, “cut” the batter up and down without picking up the knife until you have created a “swirl look”. Place in oven and cook for 25 minutes. Remove and allow to cool before cutting.

Sweetpotato Benefits
1) High in vitamin B6
2) Good source of vitamin C
3) Contain vitamin D
4) Contain iron
5) Good source of magnesium
6) High in fiber
7) Rich in vitamin A

Cocoa Benefits
1)Decreases blood pressure
2)Improves cholesterol levels
3)Prevents heart disease
4)Rich in flavonoids, an antioxidant

Raw Honey Benefits
1) Alkaline-forming food that contains natural vitamins, enzymes, and powerful antioxidants
2)Anti-viral, anti-bacterial, and anti-fingal properties
3)Promotes body and digestive health
4)Strengthens immune system
5)Eliminates allergies
6)Excellent remedy for skin wounds and infections
7)Stabilizes blood pressure
8)Relieves pain
9)Calm nerves

Coffee Benefits:
1) It may lower risk of death according to studies performed
2) Lowers risk of cancer in the reproductive system
3) Lowers the risk of developing type 2 diabetes
4) Help protect your brain
5) Great for skin/decreases skin cancer due to caffeine
6) Reduces risk of oral cancer
7) Strengthens muscles: studies show caffeine has similar effect to DNA molecules in muscles muscles of exercise


I received free samples of California sweetpotatoes mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.

No Bake Peanut Butter Balls

21 Sep


You may have seen something like this before, but not these delicious bites.

Unlike other no bake peanut butter desserts that are usually heavy laden with only peanut butter and real butter, these have just enough of that yummy nut butter to give you the real peanut butter taste, but not any of that other junk to keep that small waist.


These would serve as a great tailgating dessert! On a hot sunny day, people typically don’t want any baked goods that are warm, so why not give them the same, delicious cookie experience, unbaked? If we’re honest with ourselves, I think we would all admit the cookie dough is the best part anyways. And as people are typically eating  and drinking heavy on game days, what would be better than ending on a lighter, yet just as tasty note? That’s a happy day.


These peanut butter bites also are high in protein compared to your typical dessert. And very customizable! Use creamy peanut butter to keep it smooth, or chunky to add that delicious crunch. Add chocolate chips if your a chocoholic like me (or love a Reeses flavor!), or keep it plain if you like your desserts simple. Allergic to peanuts? Substitute any other nut butter or even other butters like coconut butter or seed butters!

No matter what kind of guests you plan on having stop by your tailgate or gameday party, these delightful bites are one you should prepare to make. Even my boyfriend who isn’t the healthiest eater ended up eating half of the batch in one day! (I had to steer him away until after the photographs were taken) :)


No Bake Chocolate Chip Peanut Butter Balls

Makes about 12 balls

-1/2 cup Rolled Oats
-1/4 cup Natural Peanut Butter (can sub in any other butter)
-1/4 cup Peanut Flour (or any other flour would work)
-1/4 cup Honey or Agave
-2-3 tablespoons Mini Chocolate Chips or Cacao Nibs
-1 teaspoon Vanilla Extract
-Dash of Sea Salt
-Optional: 1/4 cup Greek Yogurt (to up the protein)

Directions: Combine all ingredients in a bowl, and mix until everything is thoroughly mixed together. Rolled into small balls, about one heaping tablespoon of “dough”. If dough is too moist to roll, add more flour. If it is too dry, add more peanut butter or honey. Makes about 12 balls (can double or triple recipe as you’ll want more than one!). Store in refrigerator if not eating right away.

Peanut Benefits
1)Rich in energy, containing many nutrients, minerals, antioxidants and vitamins
2)Good levels of mono-unsaturated fatty acids
3)Good source of dietary protein
4)Great source of resveratrol, an antioxidant found to protect against cancers, heart disease, and fungal infections
5)Excellent source of vitamin E, which maintains and protects cell membranes and skin
6)Packed with B vitamins

Raw Honey Benefits
1) Alkaline-forming food that contains natural vitamins, enzymes, and powerful antioxidants
2)Anti-viral, anti-bacterial, and anti-fingal properties
3)Promotes body and digestive health
4)Strengthens immune system
5)Eliminates allergies
6)Excellent remedy for skin wounds and infections
7)Stabilizes blood pressure
8)Relieves pain
9)Calm nerves

Greek Yogurt Benefits
1) Help fight tummy fat
2) Contains good-for-you bacteria
3) Loaded with vitamins such as potassium, phosphorous, riboflavin, iodine, zinc, B12 and B5
4) Great recovery after workouts: high source of protein
5) High in calcium
6) Prevents high blood pressure
7) Fights off colds and flus: healthy bacteria fights off the bad and boosts the immune system
8) Protects your teeth: lactic acid in yogurt protects your gums
9) High in protein, about 18-24 grams per serving

Raw Chocolate Tart with Fudgy Mousse Filling

16 Aug

This is made with a secret ingredient.An ingredient that you might not suspect would be in a dessert. But it is. And it was what made this recipe so absolutely delicious!

Because of my last post you may have guessed, but the answer is yes it’s avocados!

If avocados are “The World’s Most Perfect Food”, than why not attempt to incorporate it in things other than your typical guacamole!

Avocados are a perfect summer ingredient for foods as they hard high in fiber and healthy fats that keep you satisfied and slim. Like you can see here, they are perfect not only for savory dishes, but sweet! Why use full fat cream in a dessert when you can use an ingredient that will give you the exact same texture, yet filled with only healthy fats?!

Using avocados as the main ingredient for this tart filling offered such a fudgy, decadent, chocolate flavor. This recipe is completely raw, which makes it simple to create with no cooking time, and also keeps all the healthy nutrients in the ingredients instead of baking them all away! You taste what would seem like a full fat chocolate fudge, yet are actually eating a healthy-fat-filled dessert that offers so many benefits to your health. Some people think avocados are bad because of being high in fat, but that is far from the truth. Just viewing the benefits below this recipe will prove that :)

How is your favorite way to use avocados?? I would have said the typical guacamole, or simply just sliced with sea salt a week ago, but after getting creative in the kitchen, I’ve realized the sky is the limit in using avocados!

Did I mention, the filling for this tart can also be eaten on its own as a rich mousse, which is absolutely incredible!


Raw Chocolate Tart with a Fudge Mousse Filling

Serving: 4 mini tarts

Raw Chocolate Tart:
-1 cup Almonds
-1/2 cup Unsweetened Shredded Coconut
-6 dates
-3 tablespoons Unsweetened Cocoa Powder
-2 tablespoons Raw Honey
-1 tablespoon Coconut Oil
-Dash of Sea Salt

Fudge Mousse Filling
-1 cup Avocado (about 1/1.5 large avocados)
-3/4 cup Unsweetened Cocoa Powder
-1/4 cup Raw Honey + 1/4 cup Baking Stevia
-1 tsp Vanilla Extract
-1 tsp Instant Coffee

Directions: Place all Tart ingredients into Food Processor and Blend until a crumbly dough forms. Using mini tart pans,, place a handful of dough into the bottom of each ramekin (makes 4), and press up the sides (make sure to leave a thick enough bottom). Freeze for at least 20 minutes. Blend all Filling ingredients in a high speed blender or food processor until smooth. Fill mini tarts with filling, and place in freezer for about 10 minutes. Serve cold.

Avocado Benefits:

1) Filled with Monounsaturated Fats: types of fats that help control triglycerides in the bloodstream, lower blood cholesterol and control diabetes.

2) By adding avocado to certain foods, you can improve your absorption of nutrients

3) Provides all 18 essential amino acids necessary for the body to form a complete protein. Unlike the protein in steak, which is difficult for most people to digest, the body readily absorbs avocado protein because avocados also contain fiber.

4) Pack with Folate:  a water-soluble B vitamin that promotes healthy cell and tissue development. According to the National Institute of Health’s Office of Dietary Supplements, “This is especially important during periods of rapid cell division and growth such as infancy and pregnancy. Folate is also essential for metabolism of homocysteine and helps maintain normal levels of this amino acid.”

5) Contains Lutein: a carotenoid that protects against cataracts and certain types of cancer, and reduces the risk of muscular degeneration, the leading cause of blindness in adults 65 years of age and older. Avocados contain 3 or more times as much lutein as found in other common vegetables and fruits.

6) Rich in Oleic acid and Potassium — Both of these nutrients also help in lowering cholesterol and reducing the risk of high blood pressure.

7) Good source of fiber

“I received free samples of California Avocado mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Avocado and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Frozen Red Velvet Dessert

30 Jul

Red Velvet. Something everyone seems to absolutely adore.


Yet did you know, that it is simply just chocolate cake with red food coloring? I think it is actually the cream cheese icing that tends to go on top of the cake that everyone actually loves.

But I love chocolate. All kinds. So naturally, I also love red velvet cake. Of course, I love making smoothies and shakes for a night time treat, and this time, red velvet was the choice of focus. I’ve posted a red velvet shake before on here, but this one is a little bit different, and certainly served differently!

Yes the ingredients are a bit different too, but instead of enjoying my shake as normal, I decided to have patience for once, and plan ahead. I made this during the day time, and then put it in the freezer for about an hour. The result was amazing. It was like icecream in a cup. Let it sit out for just a few minutes to dethaw a little, and then begin to break it up with your spoon. Not to mention the topping of a sweet cream that tasted similar to the frosting we all love.


It tasted sinful. But it was oh so nutritious. Do you like chocolate? Come over to the red side. Add a little color in your typical chocolate shake.


Frozen Red Velvet Dessert
-1 cup unsweetened almond milk
-1 frozen banana, very ripe
-1 scoop natural chocolate protein powder (can omit or use vanilla)
-1.5T unsweetened cocoa powder
-1/4 cup low fat cottage cheese (or 2T cream cheese)
-2T rolled oats
-1/2 tsp butter extract (can sub in vanilla)
-Sweetener to taste (I used 1 packet stevia)
-Optional: red food coloring (for color), 1/2 tsp xanthan gum (for extra thickness)

For Cream Topping:
-2T low fat cottage cheese
-2T Greek yogurt
-1T honey
-1/4 tsp butter extract (or vanilla)

Directions: Place all ingredients in a blender and blend until smooth. Taste to gauge the amount of sweetener you prefer. Pour into cup and place in freezer, covered, for about one hour. Use blender to “cream” together 2T Greek yogurt, 2T cottage cheese, 1/4 tsp butter extract, 1T honey (or stevia). Set aside in fridge until desiring the shake. When ready to eat, take your cup out of the freezer and allow to sit for about 5 minutes (or simply nuke in microwave for just about 20 seconds). Top with “cream” and cacao nibs (or chocolate chips) if desired.

Cocoa Benefits
1)Decreases blood pressure
2)Improves cholesterol levels
3)Prevents heart disease
4)Rich in flavonoids, an antioxidant

PB & Honey HoneyComb Pancakes

14 Jul

Who said kids are the only ones allowed to play with their food?

I’m not sure about you, but one of the best combinations I can think of growing up that I am still not sick of, is peanut butter and honey toast. If you haven’t tried it, please do. When thinking of what pancake flavor I wanted to make next, I looked over to my little honeycomb honey jar I keep out on the counter, and right then I knew. I needed to recreate this peanut butter and honey flavor in a pancake!

Since incorporating some sweetener back into my life after my sugar detox, I have gone to raw honey. It is delicious, and so healthy for you. Unlike processed honey, it contains many vital nutrients and antioxidants that aren’t killed from the heat that the typical honey undergoes. So, that is what went into these babies!

But that’s when things got creative. See, I didn’t just want to make regular pancakes. After see that cute little honeycomb jar of mine, I ran with the idea. I was going to shape my pancakes like a beehive. And what better way to finish off this creation then to add a couple of little bees as well to the dish?

The result was the cutest stack of pancake that I ever had seen! Unfortunately, they didn’t stick around too long to admire as my mom and I devoured them very quickly.

And guess what? These are competition WINNERS. Just today I found out that the creative pancake competition I entered these cute little pancakes in, WON!!

The lovely taste of peanut butter and honey, the cute creativity that is so fun and pleasing to the eye, and the healthy aspect of it all..why not make them?!

Made with peanut flour and raw unprocessed bran, natural protein powder, and  coconut flour, these pancakes are filled with protein and fiber! For one serving (makes two here), there is 11 grams of fiber and 30 grams of protein!

I usually do not provide nutritional information as I do not count, but this recipe was featured on a site that does count, so the information will be below the picture!


PB&Honey Honeycomb Pancakes

For cakes:
-1/4 cup each: peanut flour, raw bran, natural protein powder, coconut flour
-1/2 cup egg whites
-1/2 cup almond milk
 -1T honey
-1tsp baking powder

For PB Honey Sauce:
-1T natural pb
-2T peanut flour
-1T honey
-2T almond milk
-2T Greek yogurt
-1tsp vanilla extract

Directions: Combine all pancake ingredients together. Cook in hot pan on stove ( this is where you have to perfect your “moon” shaped pancake making). Make half moon shaped pancakes and half normal circles. Blend all sauce ingredients together. Stack pancakes as seen in picture, reserving one pancake for cutting “bees” out of. Top “honeycomb” with sauce. Cut out bee shapes in leftover cake. Submerge in sauce. Use cacao nibs and cut raisins for decorations. Enjoy!

Nutritional Content

Servings: 2
Calories: 282
Total Fat: 9
Total Carbohydrates: 25
Dietary Fiber: 11.5
Sugars: 5
Protein: 30.5

Raw Honey Benefits
1) Alkaline-forming food that contains natural vitamins, enzymes, and powerful antioxidants
2)Anti-viral, anti-bacterial, and anti-fingal properties
3)Promotes body and digestive health
4)Strengthens immune system
5)Eliminates allergies
6)Excellent remedy for skin wounds and infections
7)Stabilizes blood pressure
8)Relieves pain
9)Calm nerves

Source: NaturalNews.com

Carrot Cake Mugcake & Notella Covered Strawberry Mugcake

10 Jul

Yes, two last mugcakes that I wanted to share. I promise, after this I will stop. They are just so good and easy! I usually can’t wait for desserts to get done baking before I just snack on other things, so these work perfectly for me.

The Carrot Cake mugcake was inspired by a friend I have met through instagram. He is an amazing Texan chef, and trains hardcore as he is an incredible triathlete. If you haven’t been to Jason’s website, you should go check him out here! Anyways, he liked to make jokes about these mugcake creations, as he likes to keep his food real and would rather bake a dessert (I guess it makes sense, he is a chef!). BUT, after my many mugcake creations, I think I tempted him a little bit, and he told me if I could make a dairy free mugcake (preferably carrot cake or pecan pie), he would make it and eat it! I instantly got into the kitchen. I knew I needed to make one so he would finally have one.

What resulted was a delicious, carrot cake mugcake that even my mother said was the most delicious one so far (well, an equal competitor to my pina colada one which I’ll be posting soon).

photo 1

Carrot Cake Mugcake
-2T coconut flour
-1 ground flaxseed
-4T almond milk
-4T egg whites
-1/2 small ripe banana
-4 baby carrots, cooked
-1T each: chopped walnuts,shredded coconut, honey
-1/2 tsp baking powder
Directions: Combine all ingredients in blender except nuts and coconut, and blend until smooth. Add in nuts and coconut. Pour into mug and cook in microwave for 1.5 minutes. Top with Coconut Cream if desired!

Coconut Cream (Dairy-Free)
Option1: Whip the contents of canned coconut milk until stiff
Option2: Blend 2T soft tofu, 1T honey, 1/2 tsp coconut extract


Remember that healthy version of nutella I made, called not-tella?! Well, I made a chocolate strawberry mugcake as well one day, with that delicious “not-tella” taste! If you haven’t seen it yet, you better go check it out soon right here. If you are wanting a fruity yet chocolate-y (I know it’s not a word, but it fits in my lifestyle great) mugcake, this one is for you! If you want the sweet taste of carrot cake, that the first one is for you! For me, I had to compromise and make one for dessert one night, and one the other night:)

photo 4

Not-tella Covered Strawberry Mugcake

For Cake:
-2T hazelnut flour
-1T flaxseed
-3T egg whites
-1T Greek yogurt
1tsp baking powder and stevia
**Separate into two small bowls
In one: add 2 mashed up strawberries+1T water
In other: add 1 tsp cocoa powder+1T almond milk

*Spray mug. Place strawberry “batter” in first, then chocolate batter on top. Cook for 2 minutes.

For Strawberry Cream:
-2T Greek yogurt
-2T ricotta/cottage cheese
-1T almond milk
-2 strawberries
-Sweetener to taste, pink food dye optional
*Blend altogether until smooth

Not-tella Dip/Spread
-For every one-cup fresh nut butter, blend one very ripe banana and 2T cocoa powder in until smooth (can add milk or water if desiring a thinner consistency.

*Assembly: Place half strawberry cream on plate. Place mugcake on top. Top with rest of cream. Place a spoonful of “not-tella” spread on top along with a not-tella dipped strawberry. Enjoy!

Mocha Coconut Latte Mugcake with Coconut Chia Froth

26 Jun

Why are mugcakes one of the best recipes ever to make?

They are so easy! and NO waiting around for it to bake or cook! Usually, when I’m hungry, I’m hungry, and waiting around while something cooks or bakes leads to snacking and then not even being hungry when it is done. So mugcakes are a great creation :)

All you have to do is mix together a base for the “cake”, add the flavors you are wanting, pour it into a mug, and place it in the microwave for a minute or two. What could be easier than that?!

The inspiration of this flavor came from a local coffee shop I have up at my university. I wanted something new, something different. And when I told them I like chocolate and I like coconut, they created me what I would like to consider a little taste of heaven, and Mocha Coconut Latte.

I knew I had to recreate these flavors when seeing one of my favorite health accounts on instagram hosting a mugcake challenge, TastyHealth. If you haven’t checked her out on instagram or on thw web, you should do it now. This lady is amazing!

Anyways, so I went to work in my kitchen recreating this delectable latte flavoor into a mugcake, and this was my result. Let me tell you, it did NOT last very long at all :)

photo 2

Mocha Coconut Latte Mugcake

For Cake:
-1T coconut flour
-1T oat flour
-2T egg whites
-1T expresso or strong coffee
-1T coconut butter
-1T coconut or almond milk
-1/2 tsp coconut extract
-1/2 tsp baking powder
-1T honey/1 packet stevia or 2T date purée as sweetener (for no sugar added option)
Directions: Mix all ingredients together in bowl. Spray mug and microwave for 1.5 minutes.

Coconut Chia “Froth”
-2T Greek yogurt
-2T coconut milk
-1tsp chia seeds
-1/2 tsp coconut extract + honey (or 3 dates for no sugar added option)
Directions:  Blend together in blender. Top mugcake with “froth”

*Use unsweetened coconut, cinnamon and cacao nibs for garnish


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No-Sugar Raw Sweet Potato Cake Balls/ Soaked Almonds

14 Jun

Yet another one of my no added sugar desserts that I’ve made throughout my sugar detox. There will be many coming :)

Sweet potatoes are a great way to add sweetness without any extra sugar. Just like carrots, they are naturally sweet! Other sources of natural sugar that are great additions when wanting to stay away from the sugar–dried or fresh fruit! Figs, prunes, dates, and bananas are especially great for baking and cooking with no sugar.

With a couple girls putting on a sweet potato recipe contest, I knew I had to come up with something delicious and unique! And that is exactly what I did..and I won!

Have you ever hydrated your almonds? Yes, I just asked about keeping your almonds hydrated! When allowing your almonds to soak in water before eating them, they are much more digestible. You have to only soak as many as you will eat that day though, as they will go bad! This is what I mean by hydrated almonds..


Those look mighty hydrated if you ask me! What are the benefits of doing this?

Why soak nuts, grains and seeds?
1. To remove or reduce phytic acid (combines with vital nutrients in digestive tract and inhibits absorbtion).
2. To remove or reduce tannins.
3. To neutralize the enzyme inhibitors.
4. To encourage the production of beneficial enzymes.
5. To increase the amounts of vitamins, especially B vitamins.
6. To break down gluten and make digestion easier.
7. To make the proteins more readily available for absorption.
8. To prevent mineral deficiencies and bone loss.
9. To help neutralize toxins in the colon and keep the colon clean.
10. To prevent many health diseases and conditions.

So I used soaked almonds in this sweet potato cake balls recipe!


Sweet Potato Cake Balls
-1/2 cup dates, soaked overnight in water (in fridge)–Keep the water from these! It’ll be a sweet, syrup flavor that you can use instead of sweeteners for other things :)
-1/4 cup almonds, soaked overnight in water (in fridge)
-1/2 raw sweet potato
-1/2 zucchini, sliced
-2T ground flax-seed
-1/4 cup unsweetened coconut
-1 tsp vanilla extract and cinnamon
-1/2 tsp pumpkin pie spice (or cloves, ginger, and nutmeg)
Directions: Remove dates and almonds from water after soaking. Puree all ingredients in food processor until sticky enough to form into balls. If too wet, add more flax-seed or a little bit of coconut flour. If too dry, add some of the “syrup” from date-soaked water. Form into balls. Roll in extra coconut. Enjoy!